Drain the coconut water off the full fat coconut milk. Use the cream of the coconut milk. Put in pan and add sugar. Stir and heat just until sugar is dissolved. Add ice cubes and stir until ice cubes melted and coconut mixture is cooled down. Add heavy cream, milk, coconut flavoring, and coconut flakes. Pour in popsicle molds and freeze.
25 degrees F. Spread the coconut evenly onto a baking sheet
In a blender, whirl mango chunks, coconut milk, sugar and lime juice until smooth. Add additional sugar to taste.
Freeze until firm.
ugar, salt and flour. Add coconut, orange juice and melted butter
aper liners.
Spread the coconut rather thinly on a baking
Alternately add flour mixture and coconut milk, beginning and ending with
ooking the water, butter, unsweetened coconut (2 1/2 cups) and
Place butter and milk in a sauce pan on low until it melts and mix well together. Add in the powdered sugar, walnuts and coconut. Roll into teaspoon or tablespoon sized balls and cool for at least an hour.
Meanwhile, melt the chocolate chips and parafin wax in a double broiler. Then, use a two pronged dipping fork and dip the cooled coconut balls in the melted milk chocolate mixture. Place finished bon bons on waxed paper and cool in the fridge.
ut the 2 tablespoons of coconut.
5. Mix well, and
Prepare Coconut Filling and chill.
Cream butter and sugar. Blend in egg, chocolate and vanilla.
Stir together flour, soda and salt; stir into creamed mixture.
Chill 30 minutes.
o pan.
Stir in coconut milk and heat through without
Pour coconut cream into a small saucepan.
Whisk together pineapple juice and lime cordial. Distribute between 12 popsicle molds or paper cups. Freeze until partially set. Insert popsicle sticks in the center of each popsicle. Freeze until set.
Combine yogurt and coconut milk. Pour on top of frozen lime layer. Freeze for 4 hours, or until set.
>recipe in half, use one.
7 ounce package of flaked coconut
Combine juice and banana in blender.
Blend on high until smooth. Stir in coconut.
Fill paper cups.
cover with foil, cut a small slit in the cover of foil.
Insert popsicle stick.
Freeze.
You will need 14 plastic cups or popsicle molds (3 ounces each), and 14 popsicle sticks.
eat and stir in the coconut milk. For an extra creamy
mixing bowl.
Dissolve coconut milk powder with water, add
Puree coconut pulp, coconut butter, agave nectar and water in the blender until you achieve a smooth consistency.
Add vanilla extract and sea salt. Add other ingredients if making variations.
Frost cupcakes.
edium-sized pot, place dessicated coconut and water.
Mix and